Philly Cheesesteak Pot Roast

Philly Cheesesteak Pot Roast with the classic flavors of a Philly cheesesteak and the tender fall apart texture of a pot roast with buttery yukon potatoes and a rich beef gravy topped with a melted cheese sauce. Your new favorite pot roast.

PHILLY CHEESESTEAK POT ROAST

This isn’t your classic pot roast. Well, it is more a classic pot roast than it is a classic philly cheesesteak. Either way it is DELICIOUS. The mixture of the beer, broth and Worcestershire sauce together with the mushrooms, onions and bell peppers created a delicious classic cheesesteak umami flavor.

Topped with a cheese sauce (optional but HIGHLY recommended) you will be adding this recipe to your regular rotation!

Look at that cheese sauce! It’s so easy to make and I have a few cheese options for you. My version above is made with cheddar cheese but you can look below for versions made with Provolone, Cheez Whiz, American Cheese and even Swiss cheese.

CHEESE OPTIONS:

Velveeta – This would be the easiest version, melt the velveeta in a saucepan with just enough milk to thin it to a pouring consistency. I tested it with 8 ounces Velveeta needing about 1/2 cup whole milk whisked in.

CheezWhiz – Cheez Whiz is similar to Velveeta but in testing I needed more milk, about 2/3 cup for 8 ounces of Cheez Whiz and I found I needed about 1/4 teaspoon salt.

American – American Cheese, similar to the other processed cheeses will melt quickly and evenly, use just 1/4 cup of milk and 1/4 teaspoon of kosher salt.

Provolone – Substitute the Provolone into the cheese sauce recipe found below. In using provolone which is more mild than cheddar I find that I meed about 1/2 teaspoon of kosher salt and 1/4 teaspoon coarse ground black pepper.

Swiss – Substitute the Swiss into the cheese sauce recipe found below. In using Swiss which is more mild than cheddar I find that I meed about 1/2 teaspoon of kosher salt.

TIPS FOR MAKING Philly POT ROAST

Make sure you cut the vegetables into larger pieces to keep them from cooking too quickly.

Make sure you keep the mushrooms out of the pot for later or they will get too rubbery. You can also brown the mushrooms in a second pan in some butter and serve with the pot roast if you want less active time at the end of the recipe (searing quickly will take less time than adding them in at the end and waiting for them to cook in the pot).

If you want more veggies, try potatoes, carrots, parsnips, turnips, or sweet potatoes.

Don’t skip searing the meat on all sides before cooking, this is key to keeping the meat tender and juicy.

If you don’t want to use the alcohol you can skip the beer, just double up on the Worcestershire sauce to add more umami flavor.

HOW TO MAKE THIS POT ROAST RECIPE IN THE SLOW COOKER

In a large sauté pan with oil over medium heat, season the roast and brown on all sides.

Add the potatoes and onions to the slow cooker, then put the roast on top.

Add all other ingredients over the roast. Close the lid and cook on high for four hours, or low for six hours then add the mushrooms, mix and cook an additional hour on high heat.

HOW TO MAKE POT ROAST IN THE INSTANT POT

Season the roast, then sear it in oil (depending on the size of your instant pot and the roast, you may be able to do this with the saute function of the pot).

Add vegetables to the instant pot, then the roast. Pour in broth and beer.

Close the lid and seal the pressure valve. On manual mode, set on high for 80 minutes. Release naturally and serve.

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Recipe

Philly Cheesesteak Pot Roast

5 from 6 votes

Yield:8servings

Prep Time: 10minutes

Cook Time: 2hours

Total Time: 2hours10minutes

Course: Main Course

Cuisine: American

Author: Sabrina Snyder

Philly Cheesesteak Pot Roast with the classic flavors of a philly cheesesteak and the tender fall apart texture of a pot roast with buttery yukon potatoes and a rich beef gravy topped with a melted cheese sauce. Your new favorite pot roast.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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